Tom's Rosemary Balsamic Skirt Steak | Celia's Gourmet Foods Cookbook

Tom's Rosemary Balsamic Skirt Steak

MEATS 125 Last Update: Dec 27, 2019 Created: Dec 27, 2019
Tom's Rosemary Balsamic Skirt Steak
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Rosemary Balsamic Skirt Steak

Ingredients

Directions

  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes.
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
  6. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.

Tom's Rosemary Balsamic Skirt Steak



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Rosemary Balsamic Skirt Steak

Ingredients

Directions

  1. In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.
  2. Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.
  3. When you're ready to cook, preheat your grill to medium-high heat.
  4. Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes.
  5. Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.
  6. After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.

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